Elegant yet simple, that Chicken Marsala Recipe is an Italian-American classic that you should make tonight. Spicy mushroom wine sauce (no cream!) coats juicy and lightly seared chicken cutlets, ready for topping pasta or topping with mashed potatoes.
Relieved but still rich in flavor, this is the absolute best Chicken Marsala recipe: a stovetop rendition of my famous Crock Pot Chicken Marsala.
My Chicken Marsala Sauce is made without cream.
Mushrooms are sautéed with butter and shallots, then reduced with Marsala wine and chicken broth.
- Like chicken piccata, another popular Italian dish, chicken chops are lightly dredged in flour, then seared and seasoned with sauce.
- Like fried chicken breasts, this chicken marsala recipe cooks up quickly and delivers moist and mega-juicy results.
Seasoned to perfection, this easy and healthy Chicken Marsala recipe blows Olive Gardens out of the water (or should I say out of the pan).
This quick and flavorful chicken recipe is perfect for guests or an easy weeknight dinner.
It’s ready in 30 minutes total time!
Choose Marsala wine for chicken
You may be wondering what Marsala wine is and whether you should cook with sweet Marsala wine or dry.
- Marsala wine is a fortified wine (like sherry, port or vermouth) produced near the town of Marsala in Sicily, Italy.
- Marsala wine can be for drinking or cooking! It actually makes a great aperitif or dessert wine, so feel free to sip while you cook.
- For chicken marsala, I would opt for a dry marsala wine to preserve the savory flavors of the dish.
Marsala wine contains alcohol that boils out during the cooking process.
How to make the best chicken marsala recipe
This Chicken Marsala recipe is pretty easy.
Chicken chops are dredged in flour and then pan seared.
The sauce comes together in the same pan that the chicken was cooked in (score for added flavor and fewer dishes!).
The ingredients
- Chicken. Boneless skinless chicken breasts are my go-to for any easy Italian dish, including baked chicken with parmesan.
- Marsala wine. Gives the dish its classic taste. Look for real Marsala wine, not the cooking wine version.
- Flour. For dredging the chicken breast. This ensures a crispy exterior and locks in moisture.
- olive oil. For roasting the chicken.
- butter. For sautéing the mushrooms and shallots and for flavoring.
- Garlic. Essential for my Italian recipes.
- shallot. Delivers a more subtle onion flavor.
- Mushrooms. I like cremini mushrooms, but feel free to use whatever variety you like, like shiitake or mixed wild mushrooms. I do not recommend white button mushrooms as they are not very flavorful.
- sherry vinegar. For the necessary shot of acidity to round off the aromas.
- chicken soup. This flavorful cooking liquid makes it juicy. Opt for low sodium to control salt levels.
- Fresh herbs. Round off the dish nicely with fresh thyme or parsley.
The directions
- Slice the chicken breast, pound evenly, and then season the chicken.
- Dredge the sides of the chicken cutlets in flour.
- In a large skillet, cook the chicken in batches in hot olive oil over medium-high heat, then transfer to a plate.
- Add butter, mushrooms, shallot and salt and cook until mushrooms are soft and brown.
- Pour in the Marsala and sherry vinegar and reduce. Add chicken broth and let simmer, then stir in remaining butter. Return the chicken to the pan and sprinkle with fresh thyme. ENJOY!
storage tips
- To store. Refrigerate Chicken Marsala in an airtight container for up to 3 days.
- To warm up. Gently reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip
- Buy pre-cut mushrooms to save prep time.
- Up to 1 day ahead, divide the chicken breasts and slice the shallot.
- Refrigerate each ingredient in a separate airtight storage container until ready to finish the recipe.
wine pairing
Enjoy chicken marsala with an equally dry white wine like Sauvignon Blanc or Pinot Grigio. You can also serve it with a dry rosé or pinot noir.
What to serve with chicken marsala
Chicken Marsala is traditionally served with rice, pasta or mashed potatoes. It also goes great with green beans or a green salad.
An upscale dinner that’s made in one pan and flat in 30 minutes, Chicken Marsala is absolutely worth the trip to the store for Marsala wine.
frequently asked Questions
Yes, the marsala used to make chicken marsala is wine and alcohol, unlike the cooking wine. While chicken marsala gets its namesake and signature flavor from wine, if you prefer to make this dish alcohol-free, you can substitute more chicken broth.
Pouring chicken breasts is an easy way to tenderize chicken. While pounding a chicken breast is fairly satisfying, it can be messy. To retain the chicken juices, you can place the chicken between layers of plastic wrap or in a zip-top bag before mashing.
I like to use boneless, skinless chicken breasts, but you can make it with chicken thighs if you prefer. You can also get creative and make pork marsala with thin boneless pork chops.
Chicken Marsala can be made gluten-free by substituting the all-purpose flour for a gluten-free flour in a 1:1 ratio.
- 2 medium-sized, boneless, skinless chicken breasts
- 1 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 1/4 Cup all purpose flour
- 2 tablespoon Extra virgin olive oil divided
- 3 tablespoon soft unsalted butter divided
- 1 medium shallot finely chopped
- 3 cloves Garlic chopped (about 1 tablespoon)
- 8th ounces sliced ​​cremini Shiitake or mixed wild mushrooms (increase up to 16 ounces if you’re a mushroom lover)
- 1/2 Cup dry Marsala wine do not boil wine; or more chicken broth
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 Cup chicken soup
- 2 teaspoon chopped fresh thyme or 2 tablespoons chopped fresh parsley
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Divide each chicken breast in half horizontally to create two thinner pieces of chicken (called chops). (Gently rest your hand on it to get a feel for whether or not you’re slicing the chicken evenly.) Place a piece of plastic wrap over the chicken, then use the flat of a meat mallet or rolling pin to gently pound it into one uniform thickness (about 1/4-inch or so thick). Season both sides of the chicken with 1/2 teaspoon salt and pepper. In a shallow bowl (a cake pan works well) place the flour. Using tongs, lightly dredge the chicken on both sides.
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In a large, high-sided skillet, heat 1 tablespoon oil over medium-high heat. Once the oil is hot and simmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you lay it down). Fry on both sides until golden and the chicken is cooked through, about 2 to 3 minutes per side. Place on a plate and keep warm with foil. Add the remaining 1 tablespoon oil and repeat with the remaining 2 chicken pieces.
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In the skillet, add 2 tablespoons butter, mushrooms, shallot, and the remaining 1/2 teaspoon salt. Cook until mushrooms soften and begin to brown, about 6 to 8 minutes.
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Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Cook until the Marsala has reduced by half, about 3 minutes.
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Add the chicken stock and simmer for 1 minute. Stir in the remaining 1 tablespoon of butter. Taste carefully and add more salt or pepper to taste, then return the chicken to the pan. Allow to heat briefly (30 seconds to 1 minute). Sprinkle everything with fresh thyme. Enjoy immediately.
- TO STORE: Store chicken marsala in an airtight container in the refrigerator for up to 3 days.
- TO WARM UP: Gently reheat leftovers in a pan on the stovetop over medium-low heat or in the microwave.
- FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1 (of 4)Calories: 302kcalCarbohydrates: 15GProtein: 15GFat: 17GSaturated Fatty Acids: 7GPolyunsaturated fat: 1GMonounsaturated fatty acids: 8thGTrans fats: 0.4GCholesterol: 59mgPotassium: 546mgFiber: 1GSugar: 4GVitamin A: 329ieVitamin C: 4mgCalcium: 32mgIron: 1mg
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